Potato, Zucchini Frittata with Cherry Tomatoes

 

This is courtesy of Rachael Ray. It is made in a 10-inch oven-proof skillet. 10-inch = 10 eggs. The cherry tomatoes really make this dish. I bought an Italian spice blend fro Spice House on line and so flavorful did not need to add the fresh basil as a garnish. 

Ingredients for Cherry Tomato Topping:

• 2 tablespoons EVOO
• 12 ounce bag cherry tomatoes, stemmed and halved
• 2 cloves garlic, finely minced
• 1 teaspoon Italian blend spices
• 1 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds

Ingredients for Fritatta:

• 1 small firm zucchini, shredded
• salt and pepper
• 1 potatoe , russet or yukon gold, shredded
• 10 large eggs
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 2 cups shredded mozzarella or bufala mozzarella, dried with towel and thinly sliced
• Italian spices for garnish

Directions for Cherry Tomato Topping:

Preheat oven to 400-degrees.

Heat the skillet you will be using over medium-hight heat and add EVOO. Add tomatoes and toss 4 minutes.

Add garlic, Italian seasonings, red pepper flakes and fennel, then stir and toss 1 minutes.

Remove from the skillet.

Directions for Frittata:

Place shredded zucchini on a towel, sprinkle with a little salt. Allow to stand then squeeze out any liquid.

Whisk eggs until frothy, season with salt and pepper, then add the Parmigiano and stir to combine.

Heat EVOO and butter in skillet on medium-high and add the shredded potato. Season with salt and pepper and brown for 3 minutes.

Add the zucchini and brown a few minutes more.

Cover with the egg mixture.

Place in oven for 15 minutes. 

Add mozzarella and then tomato topping and roast an additional12 minutes, until lightly brown and firm.

Allow to stand 10 minutes before serving. Sprinkle with Italian spices.

Delizioso!!!